The seasonal change has hit our southern shores, swapping the warm breeze for a crisp chill. I have packed away my summer dresses and sandals to wrap myself in wooly layers, scarves and boots. To accompany the cooler weather, the stalls now abound with glorious winter produce, whose main purpose is to nourish and comfort. As I type this I’m embracing this sunny yet cool day, sipping tea and indulging in my second slice of this incredibly moist pear and almond cake, lightly scented by cinnamon and mandarine. Cold months to come, I fear you not! INGREDIENTS, makes1
3 small pears
1 cup of brown sugar (plus 2 tablespoons to sprinkle over the pears)
1/3 cup extra-virgin olive oil
1/2 cup of buttermilk
juice of 1 mandarine
1 cup of almond flour (almond meal)
1-1/2 cup of self-raising flour (gluten free flour will also work)
1. Preheat your oven to 180 C (350 F)
2. Line a round cake tin with baking paper. Sprinkle the base with 2 tablespoons of brown sugar and a little cinnamon
3. Cut the pears into two, scoop out the core, then cut each half into two, lenghtways. Line the base of the cake tin with the pears.
4. Beat the eggs with sugar until fluffy, add 1 teaspoon of cinnamon, oil, buttermilk and mandarine juice and whisk well. Add the almond flour and the sifted self-raising flour and gently incorporate them into the batter without over mixing. Pour the batter over the pears and bake for 40-45 minutes or until a skewer comes out clean when inserted into the center of the cake.
5. Turn up side down and leave to cool on a rack for 30-45 minutes before serving. Enjoy as it is or with vanilla gelato, cream or thick Greek yoghurt.
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20 Comments Add yours
I literally sat down with my own rendition of pear and almond cake to read this recipe. Hah!
I love baking and this cake looks right up my alley. Also on the agenda this summer is making your cornetti — can’t wait. Thank you for sharing another yummy recipe.
Cornetti and summer heat may be a bit challenging, but you can definitely try this cake and replace the pears with peaches or apricots!
180 degrees celsius converts to 356 degrees fahrenheit, so I would just use 350 degrees fahrenheit, which is the typical temperature used for baking most cakes.
Such a lovely cake!
Thank you. Easy to make too!
Ive just popped this yummy cake in the oven, freshly squeezed blood orange grown withholds of backyard love, plus some chopped rosemary on top pears. I hope you don’t mind my additions, Silvia.Grazie tante , for your gorgeous recipes…
Oh, that sounds truly amazing!
Should read, with lots…..
The cold has hit us too. Perfect weather for this scrummy cake. Can’t wait to try it.
This is really great. I am just love the pictures.
Great Info and love the way it is explained.
I like the sound of this cake. I’m always on the lookout for different cakes and it seems to be one that I can make with my grandchildren. One thing though I tried to print the recipe to add to my collection of online recipes ( to keep looking up recipes is a bore as I like to get straight to baking) but the whole article prints including all the comments. I print straight from ipad to wireless printer its quicker than switching on computer. Any hints to how to print just the recipe.
Ps was watching you on italian tv this afternoon that is what pushed me in to subscribing to your site. My italian husband was very impressed with le vongole con i ditalini. He’s a chef and created a dish with gnocchi e cozze. Mmmmmm
Auguri e complimenti per il sito.
Grazie per il caro messaggio. Sono contenta di avere l’approvazione dello chef!
Hi Silvia, i looooove your recipes. I think i was an italian girl in a past life. But i’ve a question. What size cake tin did you use? I don’t want to use a big one if that’s not what you used, because the cake will be be very thin than. I like the size of your cake. I guess, because of the 3 pears, that you used 18 or 20 cm caketin. Am i right?
Love to hear from you and Thanks in advance. Have a lovely weekend.
I love this recipe ❤️